We ate lunch at Vidalia to see how the food has changed since the ownership changed. It is a lot better!
831 West King Street
Boone, NC 28607
828-263-9176
Lunch: Tue -> Thu 11:00 am -> 2:00 pm
Dinner: Mon -> Sat 5:00 pm -> 9:00 pm
Brunch: Sunday only, 11:00 am -> 2:00 pm
Ray: I had the Bison Burger (Cajun seasoned buffalo burger, Texas Pete aioli, carmelized onions, tomato and local greens on grilled ciabatta bread) with a side of shoestring fries. This burger was delicious. The meat was perfectly seasoned, properly cooked, and really tasty. The veggies on the burger were fresh and crispy, especially the tomatos, which were the best I’ve had in any restaurant in a long, long time. The fries were crispy, with no nasty greasy taste, and lightly salted. I had a glass of tea with the meal which was likewise very good.
Max: So, if I only get to say one thing…
Tom: Can I get you to promise that?
Max: No and as I was saying, I was both impressed and not impressed with the decor. There was a very nice black table cloth and silverware but brown paper on top of the table cloth. A lunch thing?
Tom: It reminded me of a crab place’s table on the Eastern shore of Maryland!
Max: As for my food, it was very well presented and simple delicious. I had a Turkey and Pear sandwich with french fries. The fries were presented in a cup, crunchy, and quite tasty. The sandwich itself was piled high with turkey, a medium slice of soft pear, and swiss cheese on toasted thick wheat bread. The sandwich was actually very subtle in taste and had a great consistency. Ample apple butter was provided to spice things up a little.
Tom: I had the special — an andouille sausage gumbo with jasmine rice, and fried okra. The gumbo was excellent, spicy but not too spicy–about like I make my own at home. It did pretty much overwhelm the “jasmine” of the rice. However, I make either chicken or shrimp gumbo and I have the sausage in it, too, so I am not sure about sausage only.The rest of the ingredients seemed familiar and correct.
The okra consisted of four whole pods, battered and fried and artfully arranged atop the gumbo. Nicely done! And, tasted nice as well.
Ray: The food here was served on nice but simple china, accompanied by some of the best flatware we have seen in town. The tea was served in a very nice, heavy glass, not the typical plastic “glasses” we typically see.
Tom: Yes, that in spite of a “Thanks” mention of Dr. Pepper, on the back of the menu. What is that all about?
Ray: The atmosphere here has changed since our last review (which was before an ownership change). Now it is a mix of blacks and tans, with kraft paper table “cloths”. This seemed weird at first, but actually was very nice. There was some light rock playing faintly in the background, so conversation was easy. The walls are covered with quite a bit of interesting modern art.
Tom: I was bothered a bit by all the extra charges listed. The prices are slightly on the higher side of the average in the region but the food was truly excellent. Probably a nice place to take a date out to eat than a regular lunch haunt. Except perhaps for those rich lawyers in this area of town!
Ray: Vidalia is much improved under its new owners. The service is great,the food excellent, and the presentation excellent. I would recommend Vidalia without hesitation to anyone wanting to have a nice, substantial meal in a relaxed setting.
Tom: Yes, the presentation was indeed very nice. Food designers (yes, there are such people), will tell you to serve it on white china like are used here. That does not distract from the food itself.
Max: I would suggest this restaurant for those seeking a very nice setting and food prepared with care.
Tom: I will be back again, probably for dinner. The food is great and the serving size ideal–not too much but no need for a doggie bag! Good show, new owners!
Health Inspection ratings (click on the date just under the Visits: (Not the Ratings listed under that!)
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